Brown Sugar Candied Yams

Brown Sugar Candied Yams are roasted in a butter-brown sugar sauce flavored with fresh orange zest, autumn spices, and fragrant rosemary. No Thanksgiving feast is complete without this side dish!

These have been a holiday tradition in my home for many years because they blend well with both savory and sweet dishes. Even though they are not really yams, this recipe keeps that name because it is traditional and reminds me of the past. This stunning orange dish is not just tasty but also attractive with its vivid colors and eye-catching specks of rosemary dotting the potatoes.

Baked Candied Yams

Brown Sugar Candied Yams are old-school soul food, and we have the South to thank for this terrific dish. It’s never absent from my Thanksgiving spread because it goes so well with savory dishes like roasted juicy turkey or red wine beef roast.

The tender yams are full of fall spices, including cinnamon, nutmeg, and ginger, so the smell alone will have everyone heading to the table even before the main entrée is done. It is the perfect dish for Thanksgiving or just for a weeknight dinner with the family. I bet you’ll love how simple they are to make. After par-boiling the sweet potatoes, you only need to make the sauce then bake until it’s done.

It’s a lighter, easier alternative when you have no time to whip up a whole sweet potato casserole. I strongly suggest doubling or even tripling the recipe because these go fast! With a caramelized buttery brown sugar sauce and a tangy orange zest, these potatoes are going to be the hit of the party this season.

Another great thing about this recipe is that it can be made ahead of time by parboiling the potatoes, making the syrup, and storing it in the fridge until ready to combine, bake and serve. It is also a healthy dessert. These potatoes are so delicious that it may be a good idea to make extras.

No matter the season, everyone looks forward to a delicious dessert. Finish your holiday meal on a sweeter note with this sweet potato pie, pecan pie bars, or pumpkin cheesecake, all creative twists on classic desserts!

Why you will love this recipe

• A traditional holiday favorite: Almost everyone has had these. If not, maybe it is time to start a new tradition. 
• Sweet and savory: This dish can go with both sweet and savory dishes because it is a little bit of both.
• Make it ahead of time: Spend more time eating and less time cooking.
• They can be frozen for three months: Make extras just in case because leftovers can be frozen.

What you’ll need to make brown sugar candied yams

Special items:

• Large pot – To boil the potatoes.
• Large saute pan – For making the sauce.
• Casserole dish – To bake the potatoes.
• Bowls
• Cooking utensils

Ingredients:

• Sweet potatoes – Buy the naturally sweet red- or orange-fleshed varieties like garnet or jewel sweet potatoes, then cut into chunks. Peel and chop into two-inch chunks.
• Orange zest – Adds a zing of orange flavor to give these sweet potatoes an extra layer of amazing taste.
• Orange juice – The tangy sweetness moistens the potatoes and adds extra tartness to the dish.
• Brown sugar – Gives a rich sweetness as it caramelizes the potatoes to make them crispy on the outside.
• Butter – Creamy butter is important to this dish, so make sure it is made from real butter.
• Fresh rosemary – Chopped fresh rosemary gives these potatoes a complex and deep piney balsamic taste with a bit of a lemony pepper hint.
• Cinnamon – is one of the warm spices that makes the candied yam taste unique. The butter, brown sugar, and other spices blend to make this mixture perfect.
• Nutmeg – Along with cinnamon and the other spices, this sweet and earthy flavor complements these potatoes so well.
• Ginger – Adds a little bit of spice to the rest of the sweet, warm flavors.
• Salt

How to make Brown Sugar Candied Yams?

1. Parboil. Submerge the chunks in boiling water for around 5 to 10 mins. Avoid fully cooking them. You should be able to pierce them with a fork, but still a bit raw in the middle.
2. Reduce the syrup. Next, take all remaining ingredients then boil in a skillet until reduced.
3. Bake. Roast on high until cooked through and tender and the sauce has turned into a syrupy glaze.
4. Serve. Best to enjoy them hot, topped with rosemary and orange zest for presentation.

Expert tip

The difference between yams and sweet potatoes

In the United States, it is rare that there will be any yams being sold in the produce department. If there is anything that looks like a sweet potato marked as a yam, it is almost certainly a sweet potato. A yam has rough brown skin that looks like tree bark, while a sweet potato can be brown, red, orange, yellow, purple, or white with smooth skin. The skin of a yam is not edible, whereas sweet potato skin is delicious and healthy.

The flesh of a yam can be white, yellow, or even purple. The size is also different. The yams are huge. They can grow up to 12 pounds, while sweet potatoes are typically just a pound or less. But if you want a yam, they are only found at international stores and specialty shops in the United States. They are not sweet at all and are typically fried, boiled, or pounded and served with meat or veggies. 

There are several kinds of yams such as African, Ube, Cushcush, and East Asian. Sweet potatoes also have quite a few varieties including Jewel and garnet sweet potatoes, which are the two most popular in the United States. Although this recipe is called candied yams, it is sweet potatoes, of course. And grocery stores will still go on calling sweet potatoes yams. I am not sure why but either way, they are delicious.

Are yams healthy?

Yes, these humble tubers are incredibly healthy for you. Aside from being loaded with fiber, they’re also full of nutrients like manganese, potassium, and antioxidants. Also, as part of a balanced diet, they’ve been linked to improved cholesterol levels, better brain function, decreased inflammation, prevent anemia, and boost eyesight.

In addition, they are good for the heart, skin, and blood sugar too. It’s hard to believe that something so healthy can taste as yummy as this side dish does!

Recipe variations and add-ins:

• Add nuts: Give these spuds some crunch with chopped pecans, walnuts, or peanuts.
• Top with marshmallows: Just like sweet potato casserole, marshmallows on top taste awesome.
• Hot potato: Make the potatoes spicy. Add a pinch of red pepper flakes to the sauce for a kick. 
• Other citrus: Instead of orange, use lemon or lime zest and juice for a different citrus flavor.
• Extracts: Give them even more flavor with your favorite extracts like vanilla, almond, or maple.

Serving suggestions:

Here are some awesome ways to serve these candied yams.

• This side dish will complement almost everything on your holiday menu. Serve it with entrees like roasted turkey, roasted chicken, slow cooker corned beef, bacon pork loin. Don’t forget the cranberry sauce on the side!
• Instead of serving these yams with the typical turkey dinner, try them with this slow cooker pineapple pork loin. The decadent melt-in-your-mouth flavor is incredible.
• But turkey is still the best choice to go with sweet potatoes. Roasted, air-fried, deep-fried, or slow-cooked. 
• No matter what you serve it with, brown sugar candied yams taste best with a glass of crisp, sweet Riesling.
• The kids can enjoy a glass of apple cider. I have a wonderful recipe for homemade apple cider.

Frequently asked questions

Do I have to soak sweet potatoes first?

No, there is no reason to soak your sweet potatoes before parboiling them. However, they should be scrubbed and rinsed under cold water to get rid of the dirt and any other debris. To clean them all at once, put them in a sink filled with water and a little bit of white vinegar for five minutes. Then, rinse and scrub them before patting them dry. It is good to get rid of all the pesticide residue and germs from being in the ground.

Why are my sweet potatoes mushy?

It is probably because they were boiled too long before they were baked. Since they are chopped into chunks, they only need to cook for five to seven minutes. They should be just starting to get tender. Poke them with a fork and if the fork goes in with a little bit of resistance, they are finished parboiling. Take them out and run them under cold water while draining in a colander to stop them from cooking. They will finish cooking in the oven.

Why are my candied yams runny?

A common reason is that you didn’t allow the sugar sauce to reduce enough on the skillet before pouring on the sweet potatoes and baking. In addition, the boiled yams will still release moisture while baking, and this can contribute to runniness too.

Here are a couple of fixes:

• Instead of regular butter, use ghee aka clarified butter because it has less moisture content.
• Take a few more minutes to reduce the sugar glaze on the pan before pouring it onto the casserole. Whisk constantly to avoid burning the sweet sauce.

Can I use white sugar instead of brown?

Although brown sugar is best for the rich sweetness it brings to this recipe, it can be substituted with a little bit of ingenuity. Just mix one cup of white granulated sugar with one tablespoon of molasses. Continue to mix until the sugar is one light brown color all over. This is true brown sugar. There are other substitutes. Maple syrup is the closest to molasses and tastes good. Honey is another choice, but it is not as close. Any of these would work better than plain white sugar, though. 

What is the difference between candied yams and sweet potato casserole?

Sweet potato casserole involves mashing the sweet potatoes to turn them into a sort of custard and then topping them with a marshmallow topping. It also has pecans on top, as well as milk, eggs, and vanilla. Candied yams are made with chopped sweet potatoes baked in a sweet glaze of brown sugar and butter.

How to store:

• Refrigerate: Cool the leftovers thoroughly. Then, transfer to an air-tight container and ensure it is covered. They will stay good in the fridge for up to three days.
• Freezing: Pack in a freezer-safe container for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: You can reheat it in the oven for 15 minutes or in the microwave for two minutes. 

More easy side dishes for the holiday table:

Recipe tips:

• Yams are not sold in regular grocery stores in the United States, only in specialty or international stores.
• A yam has brown, bark-like skin and weighs up to 12 pounds while a sweet potato is small and has smooth skin.
• Although sweet potatoes do not need to be soaked, they do need to be washed and rinsed thoroughly.
• It is important to parboil the potatoes for five to seven minutes, just until you can poke them with a fork.
• No brown sugar? Mix one cup of white granulated sugar with one tablespoon of molasses.